Avocados, again? Of course!—they are the most perfect fruit ever, in my California-girl opinion! I decided to cut the richness and creamy consistency a bit here by pairing them with grapefruit. It’s an unexpected yet completely delicious combination. Paired with farro and hearts of palm, this bright salad is surprisingly hearty and totally clean.
AVOCADO AND GRAPEFRUIT SALAD
Photo credit: Evi Abeler
1 cup uncooked farro, rinsed and drained
3 cups water
3 cups mixed baby greens
1 14-ounce can hearts of palm, drained and thinly sliced on the diagonal
1 pink grapefruit, peeled and segmented
1⁄2 ripe avocado, thinly sliced
3 tablespoons fresh lemon juice
2 tablespoons Bragg Liquid Aminos
2 tablespoons extra-virgin olive oil
2 teaspoons raw or manuka honey
- In a medium saucepan over medium-high heat, combine the farro and water and bring to a boil.
- Reduce to a simmer, and cook for about 10 minutes, or until the farro is tender. Drain excess liquid, and set aside.
- In a large bowl, whisk together the lemon juice, Bragg Liquid Aminos, olive oil, and honey.
- Add the cooked farro, mixed baby greens, and hearts of palm to the bowl and toss well to coat with the vinaigrette.
- Gently fold in the grapefruit segments and top with the avocado slices. Serve immediately.
For more fresh recipes from health goddess, Candice Kumai, visit her website here.
This recipe is from Candice Kumai’s latest cookbook CLEAN GREEN EATS